Cappellacci con zucca – Cappellacci with pumpkin recipe
CAPPELLACCI WITH PUMPKIN
When pumpkins are plentiful I love to make fresh, filled pasta. I normally make cappellacci, which translated means ‘scruffy hats’, because of the shape. The filling originates from northern Italy and is one of those recipes I picked up during my travels throughout the country. The pumpkin adds a lovely sweetness, which is always popular with children and adults alike. Although in Italy this dish would probably be served as a primo (starter), I find it is a satisfying main meal.
Makes about 40 cappellacci
1 tbsp extra virgin olive oil
1 sprig of fresh rosemary
175g/6oz pumpkin flesh, cut into cubes
salt and freshly ground black pepper
120g/4¼oz ricotta
4 amaretti biscuits, crushed
1 tsp English mustard
50g/1¾oz Parmesan, grated
For the pasta
400g/14oz/scant 3 cups ‘00’ flour, plus extra to dust
4 eggs
For the sauce
100g/3½oz/scant ½ cup butter
8 fresh sage leaves
6 tbsp vegetable stock
40g/1½oz Parmesan, grated, plus extra to serve (optional)
Preparation instructions:
For the pasta, place the flour on a clean work surface or in a large bowl. Make a well in the middle and break in the eggs. Using a fork or your hands, gradually mix the flour with the eggs until combined. Knead for about 5 minutes to form a smooth, soft dough. Shape into a ball, wrap in clingfilm and leave for about 30 minutes, or until you are ready to cook.
Meanwhile, make the filling. Heat the extra virgin olive oil in a frying pan, add the rosemary and stir-fry on a medium-high heat for 1 minute. Add the pumpkin and salt to taste and stir-fry for 1 minute. Reduce the heat to low, cover with a lid and cook for 12 minutes, until the pumpkin softens. Remove from the heat and mash, then allow to cool. Stir in the ricotta, Amaretti, mustard, Parmesan and salt and pepper. Set aside.
Divide the pasta into 4 portions and use 1 portion at a time, keeping the others wrapped in clingfilm. Preferably using a pasta machine, roll out the dough thinly to just under 5mm/¼ inch thick. Place on a lightly floured work surface and cut into 5cm/2 inch squares. Put 1 tsp of the filling in the centre of each square, then fold the pasta over to make a triangle, pressing the sides down firmly to seal (use a little water if it helps). Fold the pointed end over, then bring the 2 opposite corners together around your finger to make a hat shape. Continue like this until you have used all the pasta and filling. Bring a large saucepan of lightly salted water to the boil, then cook the cappellacci for a few minutes, until they rise to the surface.
Meanwhile, for the sauce, melt the butter in a large frying pan, then add the sage leaves, stock and Parmesan. Remove the cooked cappellacci with a slotted spoon and add to the butter sauce, coating the pasta well and taking care not to break it. Serve immediately with more grated Parmesan, if desired.
Recipe from Gennaro Contaldo’s “Gennaro: Let’s Cook Italian: Favourite Family Recipes” cookbook.